Apple crisp without oats (Paleo, GF)

Step 1

Preheat oven to 350 degrees.

Step 2

Spread out the chopped apples in a 9 by 11-inch baking dish, set aside.

Step 3

In a blender or food processor, mix the dates with vanilla extract and milk until you get a light brown paste.

Step 4

Stir the date paste into the chopped apples until well combined.

Step 5

Drizzle the molasses (or maple syrup) equally over the apples; set aside.

Step 6

In a small bowl, combine the chopped nuts, coconut flakes, ground cinnamon, ginger, and salt.

Step 7

Stir in the melted butter until well combined.

Step 8

Take two cups of the buttery nut mixture and stir it into the reserved chopped apple mixture (directly in the baking dish) until well combined.

Step 9

Layer the rest of the buttery nut mixture equally on top of the apples—coating it.

Step 10

Drizzle olive oil evenly on top of the content in the baking dish.

Step 11

Bake for 30 minutes and until the top is brown and crunchy and apples are cooked through.

Step 12

Use a blender or food processor to pulse the chopped nuts, coconut flakes a few times until you get a coarse nutty meal.

Step 13

Transfer the nut meal to a small bowl, and stir in the ground cinnamon, ginger, and salt until well combined.

Step 14

Stir the melted butter and 2 cups of the nut meal into the reserved chopped apple mixture (directly in the baking dish).

Step 15

Layer the rest of the nutty meal on top of the apples—coating it.

Step 16

Drizzle olive oil evenly on top of the content in the baking dish.

Step 17

Bake for 45 minutes and until the top is brown and crunchy and apples are cooked through.